Watermelon Sashimi (vegan)

Judith Vee

24 strips of watermelon, about 1" square by 3" long

½ cup soy sauce

½ cup water

1 sheet of nori cut in to small pieces

½ tsp sugar

4 tbs apple cider vinegar

2 cups cooked brown rice

2 tbs vinegar

1 tsp sugar

subheading: For the watermelon:

Mix together the remaining ingredients in the blender.

Pour the marinade over the watermelon and let stand 15 minutes. Gently toss if needed.

Arrange marinated watermelon on silicone lined baking sheet and bake at 350F for 3 hours. It doesn't need to be turned but you can turn it halfway through if you want to.

Allow to cool.

subheading: For the rice:

Mix the cooked rice with sugar and vinegar.

With a wet hand take about 2 tbs rice and press it into the shape you want. Keep pressing until it sticks together. Wet your hands each time.

Assemble the rice on a plate and top with the watermelon slices. You may want to cut them to size.

Sprinkle with green onion and serve.

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